Cannellini Bean Dip with Garlic and Pine Nuts

    Cannellini Bean Dip with Garlic and Pine Nuts

    6saves
    2hours10min


    21 people made this

    This dip will be the hit of your party - beans, pine nuts, fresh basil and oregano and garlic. It also works well as a sandwich spread. You'll probably want to double this recipe - this makes about a cup of dip.

    Ingredients
    Serves: 8 

    • 2 tablespoons pine nuts
    • 2 teaspoons chopped fresh basil
    • 1 teaspoon chopped fresh oregano
    • 1/2 tin canellini beans
    • 2 cloves garlic, cut in half
    • 1 teaspoon lime juice
    • 1 roma tomato, roughly chopped
    • 1 pinch sea salt to taste
    • 1 pinch black pepper to taste
    • 1 tablespoon olive oil

    Directions
    Preparation:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours10min 

    1. Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
    2. Refrigerate at least 2 hours or overnight to blend the flavours before serving.

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